Print: 10-Minute Rice Cakes

I generally make these rice cakes for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. They're great topped with salsa! This recipe is a great base — have fun changing it up and making it your own.

Prep

12 min

Cook

26 min

Servings

Difficulty

Medium

Ingredients

0.5 cups cooked white rice
1 egg
1 tablespoon chopped fresh basil , Optional
1 teaspoon milk
salt and ground black pepper to taste
1.5 teaspoons butter

Instructions

1 Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
2 Melt butter in a skillet over medium heat. Scoop rice mixture into the skillet in two equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue to cook until browned on the other side, about 2 more minutes.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/10-minute-rice-cakes